Mixed Vegetable Vindaloo
This is similar to the Aloo Gobi Vindaloo recipe that I posted here except that whole spices are toasted and ground to make a paste instead of using a pre-prepared paste. A shop bought paste is great when you are in a rush but you can’t beat doing it all yourself, it might look like a lot of ingredients at first glance but it is mostly spices and comes together quite quickly. It makes enough for 4 servings and you can use whatever vegetables you have to hand, my usual mix is 500g potatoes, 200g cauliflower florets, 100g green beans. Other vegetables that would work well are carrot, turnip, swede, courgette and parsnip.
Ingredients for the paste
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon black mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon black peppercorns
1 tablespoon garlic powder
1 tablespoon paprika
4 teaspoons of extra hot chilli powder
1 teaspoon of turmeric
1 teaspoon garam masala
Pinch of ground cinnamon
1 teaspoon gram flour
1/2 teaspoon of salt
Ingredients for the curry
2 tablespoons of sunflower oil
1/4 teaspoon asafoetida
1 medium onion, chopped
3 green chillis, finely chopped
1 dried naga chilli, finely chopped
5 garlic cloves, finely chopped
3cm piece of ginger, finely chopped
400g tin of chopped tomatoes
1 tablespoon chopped coriander
1. Heat a dry frying pan over a medium heat and add the coriander seeds, cumin seeds, black mustard seeds, fenugreek seeds and peppercorns.
2. Toast the spices for around 1 minute or until they darken a little and start to smoke slightly, then grind to a fine powder in a grinder.
3. Mix the ground spices with the flour, salt and the rest of the powdered spices then add the water to form a paste.
4. Chop your chosen vegetables into bite sized chunks and boil until cooked then drain and set aside.
5. Heat the oil in a wok, add the asafoetida and fry the onion and chillies for 5 minutes.
6. Add the garlic, ginger and the curry paste and fry for another two minutes, stirring constantly.
7. Add the chopped tomatoes and cook for another 5 minutes.
8. Add the cooked vegetables and 100ml of hot water (more if necessary to get your desired consistency), bring to the boil and cook until vegetables are heated through and check seasoning.
9. Stir in the chopped coriander and serve with rice, naan or chapatti